The Best Homemade Garlic Bread

I’ll preface this post by saying it isn’t often that I proclaim something as “the best.” With that in mind, I’ll also tell you that I once made a meal of this garlic bread. It is so incredibly easy to make, I almost feel like it isn’t a recipe at all, and that I’m just sharing a method here.

This is the second post in a pair of recipes. The first post instructed you how to roast garlic at home, which you’ll need to complete before moving on. You could use raw garlic in this recipe in a pinch, but you would have to be in a real pinch (raw garlic can be very overpowering and sharp). If you have the time, make roasted garlic and then make this garlic bread; it really is very easy and doesn’t take much active time at all.

What you’re really doing here is making a compound butter. Compound butters are great because it starts with butter (I could have put a period there and that sentence would have been alright), and then you add ingredients to flavor it. Your possibilities are endless, from sweet to savory: raspberry and honey butter for waffles, sage butter for roasted chicken, rosemary and garlic butter for roasted potatoes… like I send, endless possibilities.

Before I jump to the recipe, I’ll give you a quick update on Seattle life. I mentioned in this post’s predecessor that I’ve been furniture shopping, although there is plenty more furniture to buy. We somehow were lucky enough to go shopping on a “50% Off All Furniture” day, so we rented a cargo van and loaded up.

Also, I’ve discovered that Seattle is full of all kinds of small, lush, secluded areas that make you feel like you aren’t in the state’s most densely populated city. Even when you’re walking in a neighborhood, most houses have small gardens full of vegetables on their front lawns.